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Turkey Ragu with Polenta

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  • Level: Easy
  • Total: 40 min
  • Prep: 10 min
  • Cook: 30 min
  • Yield: 4 servings
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2 tablespoons extra-virgin olive oil

4 tablespoons butter

2 pounds ground turkey

2 teaspoons poultry seasoning

Salt and freshly ground black pepper

2 sprigs rosemary, finely chopped

2 large cloves garlic, finely chopped

1 onion, finely chopped

1/2 cup store-bought shredded carrot or 1 small carrot, finely chopped

2 ribs celery from the heart with leafy greens, finely chopped

1 fresh bay leaf

1/4 cup tomato paste

1/2 cup red wine

4 cups turkey stock or chicken stock

1 (28-ounce can) San Marzano tomatoes

1 cup whole milk

1 cup quick cooking polenta

1/3 to 1/2 cup grated Parmigiano-Reggiano, plus some to pass at table

A handful flat-leaf parsley, chopped


  1. In a heavy deep skillet heat oil and 2 tablespoons butter over medium-high to high heat, add meat, season with poultry seasoning, salt and pepper, brown the meat and crumble, 7 to 8 minutes. Add rosemary, garlic, onions, carrots, celery, bay leaf and cook to soften 7 to 8 minutes more. Stir in tomato paste 1 minute then red wine, stir a minute more, add 1 1/2 to 2 cups stock and tomatoes and break up tomatoes with a spoon. Adjust seasonings, reduce 12 to 15 minutes and serve over polenta.
  2. While sauce cooks bring remaining stock and milk up to a boil and whisk in polenta and cook for 2 to 3 minutes. Remove from heat and stir in cheese, a little salt and pepper, 2 tablespoons butter and parsley.
  3. Scoop thickened polenta into shallow bowls and top with liberal amounts of ragu. Pass extra cheese at the table.